1. Melt butter over medium heat in a large saucepan. Add onion and cook for 8 minutes or until soft, stirring occasionally.
2. Meanwhile, microwave milk in a 2-quart microwave-safe container
on HIGH for about 7 minutes or until hot. Cover to keep warm.
3. Add sugar to onions in saucepan; cook, stirring frequently, for
7 minutes or until light brown. Set aside 1 cup corn; add remaining
corn, broth and pepper to saucepan. Bring to a boil. Add cornstarch mixture, then cook and stir for 2 minutes.
4. Pour into food processor, in batches if necessary, or use an immersion blender to process until smooth.
5. Return to pan; add reserved corn, warm milk and cilantro. Cook over medium heat, stirring frequently, until heated through. Garnish with green onions, if you like.

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